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Recipe for Roasted Butternut Squash with Lime and Rosemary

Roasted Butternut Squash with Lime and Rosemary; how could that help but taste amazing?

I find it amusing that even though Thanksgiving is such a traditional meal in the U.S., every year the food magazines are loaded with new Thanksgiving recipes for people to try. Maybe it's just my family, but I'm guessing many people are happy with having the same tried-and-true Thanksgiving dishes every year. Then there are food-obsessed people like me, who love trying out traditional foods cooked in new or unusual ways. I was reading the November Bon Appetit in the faculty room at lunch, and screamed with delight when I saw the recipe for butternut squash roasted with lime juice. Now there's a new idea! Quite honestly, the other teachers looked at me like they didn't know what the fuss was about.

I tried some good recipes for roasted butternut squash last year at Thanksgiving time. But let me tell you, this squash recipe is worth making a fuss over! The hint of lime with a tiny bit of rosemary really works with the flavor of roasted squash seasoned with sea salt and pepper. This was one of those "I couldn't stop eating it" kind of recipes. I used some of my frozen rosemary instead of fresh rosemary, used my rosemary salt for seasoning, and I did leave out the butter and reduce the olive oil to make it slightly more South Beach Diet friendly than the Bon Appetit version. But hats off to Bon Appetit for such a great idea.

This was one of the Really Big Squash from my garden, but you can often find peeled squash cubes at this time of year, which would be perfect for this recipe. Toss the squash with olive oil, lime juice, and finely chopped rosemary.

Arrange squash in a single layer on the roasting pan and roast at 400 F for 40-50 minutes. I was using my counter-top convection oven, so I switched to convection for the last 15 minutes.

Preheat oven to 400 F. Peel squash and cut into cubes about 1 inch square. Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.

Arrange squash on roasting pan in single layer. (I sprayed my pan with non-stick spray, but later I thought I didn't really need to.) Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges. (I switched my oven to convection for the last 15 minutes, which helped the squash get nicely browned.) Season with sea salt and fresh ground black pepper, and serve hot.

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Vi, it was so fantastic. I know I sound like I'm raving, but truly I loved it!

Tanna, I would have put some lime zest, but I was using frozen lime juice from the freezer. I buy those bags of limes at Costco and when they're going to go bad, I squeeze the juice and freeze it. (It was my dinner last night!)

I think the actual 'day' needs to be the traditional favorites for most people. It's all the days before and after that we cooks get to play!I never would have thought of lime juice with squash...but I've put white balsamic with it so...why not. I've a lime in the fridge...and 7 squash on my garden table..

Hooray for Blogger. In case you all think I'm going crazy, I had deleted the comment from my e-mail, but it still stays in blogger. And it publishes it in the order the person left it. That's why you see the comment from Simona before my comment saying I'd deleted it (and now this comment; well you get the idea of what kind of a day I'm having!)

Too funny. I've just started reading the November issue of Bon Appetit but haven't come across this recipe yet. Even though I have something like 14 butternut squash in the pantry and rosemary growing in the greenhouse, I almost stopped reading because of the lime, which I never have around. Then I remembered my mother is coming to visit next week and is bringing me a bunch of organic limes from her tree! And she loves rosemary. We will definitely be trying this recipe. Thanks, Kalyn! : )

I'm from the school of thought that says one must definitely have some of the tried and true favourites but there should at least be 2 new dishes or 2 news twists to the old favourites for us the cooks to stretch our cooking muscles and the tasters to exercise their taste buds. I think your butternut squash with lime and rosemary is definite of the the latter that must be tried.

That looks too good for words! It's all about butternut squash right now, isn't it? I'm so glad I saw this, because I'm going to the market today and was wanting to try the squash in a new way. And I can use my rosemary, too. Yay!

Did the original recipe have you dotting the squash with butter? I'm just curious about how they worked butter in there.

Thanks again to everyone who likes this idea from Bon Appetit. I confess it's inspired me to go back through all my old November issues and see what else they had! (Yes, I still save them for this exact reason.)

Lisa, good question about the butter. The original recipe called for a 1/2 lb. butternut squash, cut in slices, and then tossed it with 3 T olive oil and 2 T melted butter. It also had 4 tsp. lime juice which I reduced to one T since I was using a bit less squash.

As always, wonderful recipes and great advice! Another rosemary fan here. I tried chopping it fine in a spice grinder, like I do with dried sage for "rubbed" sage. It turned out to be something that works really well, and now "rubbed" rosemary is a standard sprinkle on fried eggs, along with paprika, for me!

Mmmm, very little can beat roasted butternut squash. One of the first things I ever posted on was a recipe for butternut and boerewors (a spicy South African sausage) risotto - the sweetness and the spice are perfect together. Or you can substitute chorizo for the boerewors - either way, it's delicious!

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